This old-school appetizer from Los Angeles’ storied Musso & Frank Grill—now more than a century old—turns humble celery into a creamy, elegant hors d’oeuvre. While the restaurant peels the celery ribs before stuffing them, the dish is just as satisfying without that extra step.

Featured in the April 2009 issue.

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Use the ripest, sweetest, smoothest mangoes you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. Striking the perfect balance between sweet and tart, this mango lassi makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.

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Poke has become a beloved fast food, but it is easy and quick to prepare at home if you have the right ingredients on hand. Cookbook author Kaui Philpotts got the recipe for this version—which features cubed sushi-grade tuna tossed with seaweed and chile flakes—from Hawaiian chef Sam Choy. Be sure to use only the freshest fish.

Featured in “Real Hawaiian” by Kaui Philpotts.

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The Middle Eastern spice blend za’atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It’s ideal served alongside roasted meats, or slathered on fresh-baked pita.

Featured in “Season of Rejoicing: Celebrating Sukkot in Crown Heights” by Katie Robbins.

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I first encountered salmorejo—gazpacho‘s thicker, more decadent cousin—in Madrid. The cool and creamy tomato soup transcended seasonality. It was topped with egg and jamón ibérico, which wept fatty tears over its surface. Salmorejo demands that you act as a Spaniard and mop up every drop with bread. Then, like an American, you order another bowl. 

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While most celery recipes focus on the tender hearts, this crisp, refreshing salad makes a point to use up the whole bunch, including the oft-overlooked leaves. The recipe comes to us from Georges Testa, the third-generation owner of Le Moulin Bleu confectionery and tearoom in Provence. Like many locals, Testa observes Christmas with a meal called either the repas maigre (“lean meal”) or, paradoxically, the gros souper (“big supper”), which consists of seven meatless dishes such as brandade de morue, vegetable gratins, and a whole poached fish. This celery salad dressed with a simple mustard vinaigrette always makes an appearance on Testa’s holiday table but would serve as an excellent side dish any time of year. 

Featured in “Provence Noël” by Nancy Coons in the December 2006 issue.

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There are plenty of theories about Crab Louie’s name, including a tall tale involving the outsize appetite of Louis XIV. A recipe for the dish first appeared under the title “Crabmeat a la Louise” in chef Victor Hirtzler’s 1910 The Hotel St. Francis Cookbook. The hotel, now the Westin St. Francis, still stands on San Francisco’s Union Square, but it doesn’t serve the city’s best Crab Louie. For that, you must wait in line on Polk Street to nab one of 20 seats at Swan Oyster Depot. Peggy Knickerbocker raved about Swan in SAVEUR’s March 1998 issue—and convinced the place to divulge its Louie secrets, including the dressing, comprised of mayonnaise, ketchup, pickle relish, olives, and onions.

Dungeness crabs are fished in the Pacific waters from California to Alaska and prized for their sweet, buttery meat. The season begins in mid-November, but if you don’t live on the West Coast, order them cooked (whole or fresh-picked) from Pike Place Fish Market in Seattle, or Giovanni’s Fish Market in California’s Morro Bay—which also ships them live.

Featured in the March 1998 issue.

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Nước chấm, a sweet-sour Vietnamese condiment, can add zing to any number of Vietnamese dishes—from chả giò (fried spring rolls), also known as nem rán, to bun cha (grilled meatballs with vermicelli). Make this nước chấm recipe from cookbook author Andrea Nguyen, who encourages adjusting the amounts of lime juice, fish sauce, and sugar to suit your taste and achieve the desired balance of sour, salty, and sweet.

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“Dolcissimi!” is the cry vendors use to hawk sweet blood oranges at the daily winter market in Catania, a city on the eastern coast of Sicily. Pomologist David Karp, who wrote about the fruit in our January/February 1999 issue, says of this simple salad: “It’s perhaps the most classic dish made with Sicilian citrus, a favorite in both the trattorias and home kitchens of the region.” Make sure to use the ripest blood oranges you can find—they’re the star of this show.

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Few French desserts ignite the American culinary imagination quite like chocolate mousse. The dish is all about contrasts; it’s simple yet sophisticated, airy yet intensely flavorful. Our foolproof recipe sticks to traditional ingredients and the classic sequence of melting, whipping, folding, and chilling—no oven or fancy equipment required. Good-quality chocolate is a must for this recipe. 

See all 150 classic recipes featured in our 150th issue »

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The late Sheila Lukins, co-founder of the Silver Palate empire that included a food shop and cookbook line-up, gave us a bright variation on an old theme with this unusual succotash recipe. A plant-based dish with Indigenous roots, succotash is usually made from a base of lima beans, corn, and other vegetables. Lukins’s tart, spiced version adds apple cider vinegar, Dijon mustard, and curry powder, which play up the natural sweetness in a medley of summer veggies.

Fresh lima beans that come to market in late summer are especially nice here, but frozen beans, simmered for about 15 minutes, are a fine substitute.

This recipe originally ran in our May/June 1995 print issue.

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